Triple Choc Chip Cookies

These cookies are great for the chocoholics who love chocolate chip cookies.  They contain three separate chocolate chip varieties.  Enough to satisfy anyone.

The cookie dough is a beautiful combination of butter, brown sugar, egg, caster sugar, flour and vanilla extract.  Mixed through are a combination of milk, dark and white chocolate chips.  The end result is a dense, soft yet chewy cookie which is slightly crisp around the edges.  An absolute chocoholics delight!

These cookies will quickly become a firm favourite.  Given they are so simple to make, you may find you are making them far more often than originally planned.  There are options here to make them soft and chewy of firmer and crisp.  You also have the option to make a thick or a thin version.  The choice is yours.

Print Recipe

Triple Choc Chip Cookies

Prep Time

15 minutes

Cook Time

15 minutes

Servings

cookies

Ingredients

• 185 g Butter softened
• 3/4 cup Brown Sugar
• 3/4 cup Caster Sugar
• 1/2 tsp Vanilla Extract
• 1 Egg
• 1 Egg Yolk
• 2 cups Plain Flour sifted
• 1/2 tsp Bicarbonate Soda
• 1/2 cup Dark Choc Chips
• 1/2 cup Milk Choc Chips
• 1/2 cup White Choc Chips

Prep Time 15 minutes Cook Time 15 minutes Servings cookies Ingredients 185 g Butter softened 3/4 cup Brown Sugar 3/4 cup Caster Sugar 1/2 tsp Vanilla Extract 1 Egg 1 Egg Yolk 2 cups Plain Flour sifted 1/2 tsp Bicarbonate Soda 1/2 cup Dark Choc Chips 1/2 cup Milk Choc Chips 1/2 cup White Choc Chips

Instructions

1. Pre-heat oven to 160°C (320°F).
2. Line baking trays with baking paper.
3. In a large bowl, add butter, brown sugar, caster sugar & vanilla extract and using an electric mixer, beat until pale & creamy.
4. Add egg & egg yolk and continue beating until fluffy & well combined.
5. Add flour & baking soda and fold through using a spatula or wooden spoon.
6. Add all choc chips and fold through.
7. Roll dough into balls and arrange on the baking trays. Each ball should be around golf ball size or a little smaller. About 30 balls can be rolled. Spread on tray about 3 - 4cm apart to allow spread when cooking. (see further notes below)
8. Place in oven and cook for 10 - 15 minutes, until golden. Remove from oven and cool on trays.
9. Store in airtight container

Recipe Notes

If you bake the dough balls immediately after they have been rolled, they will likely create a more spread & flatter version of the cookie.  This is our preference. However for those who like a chunkier/thicker, more compact cookie, then place the dough balls in the refrigerator for about 20 minutes before baking to allow the dough to firm a little.  This will help reduce the spread of the cookie.

The other consideration is whether you prefer a soft cookie or a firmer crunchier cookie.  The longer you bake the cookie, the more firm it will become, so you are better to bake the cookie closer to the 15 minute mark (provided you will not burn them - depends on your oven).